Recently, my husband (Jim) and I celebrated 33 years of marriage. Our children treated us to a home-cooked steak dinner, and we ended up with leftover steak, which was almost as amazing as 33 years of marriage! So, I made a cream sauce and some potatoes to go with the steak, because it is a terrible thing to let an excellent steak go to waste. You can also use this same beef and cream sauce recipe except substitute some browned hamburger meat to make a “mock” stroganoff.
Beef and Cream Sauce
Yield = 4-6 Servings
- 4 potatoes (peeled, cubed, and boiled)
- Sirloin Steak
- 2 TBS butter
- 1 – 8oz. Block cream cheese (I use a block of Philadelphia cream cheese)
- 1 cup shredded Monterey jack cheese
- 1 tsp salt
- ½ tsp pepper
Boil cubed potatoes for 8 minutes then strain them and set them aside. In a saucepan, melt 2 TBS butter on low heat. Cut the cream cheese into cubes and add to the melted butter. Stir over low heat until the cream cheese starts to melt. Pour in the milk a little at a time and stir to achieve a smooth consistency. Stir in the Monterey jack cheese, the salt, and the pepper. Remove from heat. Fold in the cubed potatoes and the cooked hamburger meat if you chose to make the “mock” stroganoff.
I took the leftover steak, heated it in a small frypan, and served it on top of the potato and cream sauce along with a veggie to round out the meal. If you looking for another tasty beef dish try my Marsala Beef and Potatoes